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Seared Steak with Horseradish Cream

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by Chris Ratel

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If you are searching for a low-carb and gluten-free steak lover’s dream, then look no further. This is one of Chef Chris’ simpler meals— just steak, veg, and a sauce— but when things are simple that means each component has to be perfect, so we take time with each one. The flank steak is marinated overnight then grilled and sliced. It’s served with Chef’s steakhouse-inspired horseradish creme sauce and with Brussels sprouts that have been marinated with garlic, shallots, and thyme and oven-roasted.

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Nutritional facts

Protein

51g

Carbs

28g

Calories

620

Fat

34g

Ingredients

ChivesFlank SteakCreme FraicheRosemaryPrepared HorseradishBlack PepperGarlicDijon MustardBrussel SproutsSour CreamRed WineWorcestershire SauceKosher SaltThymeCanola OilItalian ParsleyChampagne Vinegar

Reviews

4.1

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Based on 817 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Tiia Richardson · 01/27/24

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About Chris Ratel

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Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

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